机构地区: 华南理工大学轻工与食品学院
出 处: 《食品工业科技》 2012年第12期258-261,共4页
摘 要: 采用正交实验设计对溪黄草多酚的超声提取工艺条件进行优化。通过Folin-Ciocalteu法对提取液的总酚进行测定。考查了乙醇浓度、料液比、提取温度、超声功率、提取时间等五个因素对溪黄草多酚超声提取率。结果表明:溪黄草多酚超声提取的最佳工艺条件为:乙醇体积分数60%,料液比(g:mL)1:10,提取温度40℃,超声功率250W,提取时间25min,在最佳工艺条件下多酚提取率达6.81%±0.11%。DPPH抗氧化实验结果显示溪黄草多酚具有明显的DPPH自由基清除能力,其IC50值为38.47μg/mL。 An orthogonal array design was used to optimize the ultrasonic extraction conditions of Rabdosia serra(Maxim.)Hara.The total polyphenol content was determined by the Folin-Ciocalteu assay,and the influence of ethanol concentration,solid-liquid ratio,temperature,ultrasonic power and time on the extraction efficiency were studied.Results showed that the optimum extraction conditions were as follows:25min ultrasonic treatment at 250W power for extracting the raw material with a 10-fold volume of 60% aqueous ethanol solution at 40℃.The yield of polyphenol was 6.81%±0.11% under the optimum condition.The DPPH radical scavenging capability assay showed that the Rabdosia serra(Maxim.)Hara had strong radical scavenging capability,and its IC50 value was 38.47μg/mL.